Winter Lentil Herb Bites (Printable Version)

Protein-packed bites infused with winter herbs and veggies, perfect as a cozy appetizer or snack.

# What You'll Need:

→ Lentil Base

01 - 1 cup dried green or brown lentils, rinsed
02 - 2 1/2 cups water
03 - 1 bay leaf

→ Vegetables

04 - 1 small carrot, finely grated
05 - 1/2 small onion, finely diced
06 - 1 clove garlic, minced

→ Binding & Flavor

07 - 2 tbsp olive oil
08 - 1 large egg
09 - 1/2 cup rolled oats
10 - 2 tbsp chopped fresh parsley
11 - 1 tsp chopped fresh thyme or 1/2 tsp dried thyme
12 - 1/2 tsp smoked paprika
13 - 1/2 tsp salt
14 - 1/4 tsp black pepper

→ Optional

15 - 1/4 cup grated Parmesan cheese (omit for vegan option)

# How To Make:

01 - Combine lentils, water, and bay leaf in a saucepan. Bring to a boil, reduce heat and simmer for 15 to 18 minutes until tender. Drain excess water, discard bay leaf, and let cool slightly.
02 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
03 - Heat olive oil in a skillet over medium heat. Cook onion and carrot for 3 to 4 minutes until softened. Add garlic and cook for 1 more minute. Remove from heat.
04 - Mash cooked lentils with a fork or potato masher, leaving some texture intact.
05 - In a large bowl, mix mashed lentils with sautéed vegetables, oats, parsley, thyme, smoked paprika, salt, pepper, egg, and Parmesan if using. Stir until well combined.
06 - Scoop tablespoon-sized portions of the mixture and roll into balls. Arrange on the prepared baking sheet.
07 - Bake for 18 to 20 minutes, turning halfway through, until golden brown and firm.
08 - Serve warm with your favorite dip or cool completely for packed lunches.

# Expert Advice:

01 -
  • They hold together beautifully without falling apart, even when you dunk them in sauce.
  • You can prep the mixture in the morning and bake them right before guests arrive.
  • They taste just as good cold in a lunchbox as they do warm from the oven.
  • The smoked paprika gives them a depth that makes people ask what your secret is.
02 -
  • Don't skip draining the lentils well or the mixture will be too wet to hold its shape.
  • Flipping them halfway through baking is the difference between pale bites and crispy golden ones.
  • If the mixture feels too soft to roll, add another tablespoon of oats and let it sit for a few minutes to absorb moisture.
03 -
  • Taste the mixture before shaping and adjust the salt or paprika if it needs more punch.
  • Use a small cookie scoop to keep all the bites the same size so they bake evenly.
  • If you want extra crunch, roll them in panko breadcrumbs before baking.

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